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As summer blooms, there’s nothing quite like the fresh taste of a vibrant salad to brighten up your meals. Picture this: the sizzle of sweet, juicy corn grilling to perfection, sending aromatic whispers of smoky flavor wafting through the air. Inspired by the beloved Mexican street food “Elote,” my Mexican Street Corn Chopped Salad brings that beloved essence right to your dining table. With its delightful medley of textures—from crunchy ranch-seasoned croutons to the creaminess of cotija cheese—this salad is a feast for the senses. And the best part? It comes together in just 25 to 30 minutes!

Whether you’re enjoying a backyard barbecue or seeking a quick, satisfying lunch, this dish fits right in. It’s gluten-free, adaptable for your favorite proteins, and bursting with sweet and spicy notes from the zesty chipotle lime dressing. So let’s dive into this colorful recipe that’s bound to rescue you from the mundane, fast-food grind and get your taste buds dancing!

Why You’ll Love This Street Corn Chopped Salad

Vibrant and Flavorful: This salad bursts with life, combining the sweetness of fresh grilled corn and the zesty chipotle lime dressing for an unforgettable taste experience.

Quick Preparation: With only 25 to 30 minutes needed, it’s perfect for busy summer days when you crave something fresh yet satisfying.

Versatile Ingredients: Easily adaptable, you can make it gluten-free or add your choice of protein like grilled chicken or shrimp for a heartier meal.

Crispy Texture: The crunchy ranch-seasoned croutons perfectly contrast the creaminess of cotija cheese, offering a delightful crunch in every bite.

Crowd-Pleasing Dish: Whether it’s a family gathering or a casual cookout, this vibrant salad is sure to impress guests and family alike!

Street Corn Chopped Salad Ingredients

For the Croutons
• Sourdough Bread – Essential for creating crunchy croutons; you can use gluten-free bread for a gluten-free option.
• Olive Oil – Helps achieve that crispy texture; feel free to substitute with your favorite cooking oil.
• Ranch Seasoning – Provides delicious flavor to the croutons; consider using a homemade blend for a personalized touch.

For the Salad Base
• Fresh Corn Kernels – The star ingredient offering sweetness and juiciness; fresh corn is a must, but canned can work in a pinch.
• Garlic – Infuses the salad with aromatic flavor; fresh minced garlic is preferred for a robust taste.
• Jalapeño – Adds a kick of heat; adjust based on your spice preference for a perfect balance.
• Romaine Lettuce – Serves as a refreshing, crunchy base; feel free to swap in your favorite leafy greens.
• Cilantro – Brightens the dish with its herbal essence; if you’re not a fan, parsley makes a suitable substitute.
• Green Onions – Provide sharpness and crunch; regular onions can be used for a stronger flavor.
• Cotija Cheese – Delivers a creamy texture and salty notes; you can replace it with feta or omit for a dairy-free meal.

For the Chipotle Lime Dressing
• Sour Cream – Forms the base of the creamy dressing; Greek yogurt is a great, lighter alternative.
• Mayo – Adds creaminess to the dressing; use a vegan mayo for a plant-based option.
• Chipotle in Adobo Sauce – Imparts a smoky, spicy flavor to the dressing; adjust according to your heat tolerance.
• Lime Juice and Zest – Provides brightness and acidity to elevate the flavors; fresh lime is always best!

How to Make Mexican Street Corn Chopped Salad

Prepare Croutons: Start by tossing your sourdough cubes with olive oil and ranch seasoning in a bowl. Spread them out on a baking sheet and bake at 375°F for about 10-12 minutes, or until they’re golden brown and crispy.
Grill Corn: In a skillet, sauté fresh corn kernels over medium-high heat until they’re nicely charred and tender, about 5-7 minutes. Don’t forget to season them lightly with salt and pepper for extra flavor!
Make Dressing: In a blender, combine sour cream, mayo, chipotle in adobo sauce, lime juice, and lime zest. Blend until smooth and creamy, then season with salt and pepper to taste.
Combine Salad: In a large mixing bowl, combine the sautéed corn, minced garlic, chopped jalapeño, romaine lettuce, cilantro, green onions, and crumbled cotija cheese. Gently stir to mix all the ingredients together.
Serve: Drizzle the creamy chipotle lime dressing over the salad just before serving, and top with the crunchy ranch croutons for that satisfying crunch.

Optional: Garnish with extra lime wedges for a zesty twist!

Exact quantities are listed in the recipe card below.

Street Corn Chopped Salad Variations

Feel free to get creative with this salad—it’s all about making it your own and adding your favorite flavors!

Protein Boost: Add grilled chicken or shrimp to turn this salad into a heartier meal that will keep you satisfied.
Vegan Twist: Substitute cotija cheese with diced avocado for a creamy texture without the dairy. It’s a great way to keep it plant-based!
Bean Power: Incorporate black beans for an extra protein punch and depth of flavor that complements the sweet corn beautifully.
Zesty Lime: Enhance the lime flavor by adding lime zest to the salad mix for an extra zing that brightens up every bite.
Crunchy Alternatives: Swap ranch-seasoned croutons for spiced chickpeas or toasted nuts to introduce a new crunchy element and flavor twist.
Heat Level: For a fiery kick, try adding diced serrano peppers along with the jalapeño to dial up the spice factor—perfect for heat lovers!
Herbal Notes: If you’re not a fan of cilantro, swap it with fresh mint or basil for a refreshing herbaceous note that changes the dish’s profile.
Seasonal Veggies: Toss in seasonal veggies like bell peppers or cherry tomatoes for added color, nutrition, and flavor that celebrate summer’s bounty.

Expert Tips for Street Corn Chopped Salad

Fresh Ingredients: Always use fresh corn kernels for the best flavor. While canned corn is convenient, nothing beats the sweetness of freshly grilled corn.

Prevent Sogginess: To keep the salad crisp, store the chipotle dressing separately and add it immediately before serving. This protects the delicate greens from wilting.

Customize Spice Level: Adjust the amount of jalapeño based on your heat preference. For less spice, remove the seeds and membranes to tone it down.

Make-Ahead Croutons: Consider baking extra croutons to use throughout the week. They add a delightful crunch to any salad or soup.

Season Gradually: When making the chipotle dressing, taste and adjust the seasoning in stages. This ensures a balanced flavor without overpowering the salad’s natural sweetness.

Storage Tips for Street Corn Chopped Salad

Fridge: Store leftover salad in an airtight container in the fridge for up to 2-3 days. Keep the chipotle dressing separate to prevent the greens from wilting.

Freezer: While the salad is best enjoyed fresh, you can freeze grilled corn separately for up to 3 months. Thaw before adding to the salad.

Reheating: If you store croutons separately, reheat them in the oven at 375°F for a few minutes to restore their crispiness before serving.

Meal Prep: For easy meal prep, assemble components like the grilled corn and chopped vegetables in advance, then mix just before serving for a fresh taste!

What to Serve with Street Corn Chopped Salad?

Indulge in a full culinary experience by pairing this salad with delightful accompaniments that elevate your meal to new heights.

Grilled Shrimp:
Enhance your salad with smoky, charred shrimp, which add a protein boost and a burst of savory flavor.
Crispy Cornbread:
Pair with warm, fluffy cornbread for a comforting touch. Its slightly sweet flavor complements the salad’s zest perfectly.
Chilled White Wine:
Opt for a chilled Sauvignon Blanc, which invigorates your palate with its crisp acidity, nicely balancing the richness of the salad.
Fruit Salsa:
Offer a fresh fruit salsa, combining mango and lime, to introduce a sweet and tangy contrast that will surprise your taste buds.
Spicy Black Bean Dip:
Serve with a side of creamy black bean dip for a satisfying and hearty addition that echoes the salad’s spicy notes beautifully.
Coconut Lime Rice:
Light and fluffy rice seasoned with coconut and lime elevates your meal, complementing the bright flavors without overpowering them.
Chips and Salsa:
Classic tortilla chips paired with a refreshing pico de gallo or a smoky salsa roja will bring excitement and crunch to the table.
Grilled Chicken:
A perfectly grilled chicken breast on the side offers a satisfying source of protein, making it an excellent addition for a heartier meal.
Lime Sorbet:
For dessert, consider a refreshing lime sorbet that cleanses the palate with its bright, zingy notes after the vibrant salad.

Make Ahead Options

These Mexican Street Corn Chopped Salads are fantastic for meal prep! You can prepare the crunchy ranch croutons and the chipotle lime dressing up to 3 days in advance. Simply store the croutons in an airtight container at room temperature to maintain their crispiness, and refrigerate the dressing to keep it fresh. Also, grill the corn ahead of time (it stays juicy and flavorful), and refrigerate it for up to 24 hours. When it’s time to serve, combine the sautéed corn, fresh vegetables, and cheese in a bowl, drizzle with the pre-made dressing, and top with croutons for a deliciously fresh salad that’s just as vibrant and satisfying!

Street Corn Chopped Salad Recipe FAQs

How should I select fresh corn for the salad?
Absolutely! When choosing fresh corn, look for ears with bright green husks and plump, firm kernels. Ideally, you want to use corn on the cob that feels heavy in your hands and has a sweet aroma. Avoid any ears with dark spots all over or dried husks, as they may be past their prime.

What is the best way to store leftover Street Corn Chopped Salad?
For the best results, store your leftover salad in an airtight container in the fridge for up to 2-3 days. Make sure to keep the chipotle dressing in a separate container to maintain the freshness of the greens and to prevent wilting. This way, you’ll enjoy the flavors just as vibrant the next day!

Can I make this salad ahead of time and freeze it?
While the salad itself is best enjoyed fresh, you can certainly freeze grilled corn separately for up to 3 months. Just package the corn in a freezer-safe bag, and when you’re ready to enjoy your salad, simply thaw the corn in the refrigerator overnight. Toss it in with the fresh ingredients when you’re ready to serve!

What if my jalapeño is too spicy for the salad?
Very common! If you find that your jalapeño peppers are a bit too spicy, you can manage the heat easily. Start by removing the seeds and membranes before chopping; most of the heat resides there. Additionally, you can substitute the jalapeño with diced bell peppers for a sweet, mild alternative that will still bring freshness without the heat.

Can I adapt this recipe for dietary restrictions?
Absolutely! This Street Corn Chopped Salad is incredibly versatile. For a gluten-free version, simply use gluten-free bread for the croutons. If you’re vegan, swap out the sour cream and mayonnaise for dairy-free options and omit the cheese or replace it with diced avocado for that creamy element. It’s all about making it work for you!